I love celery root, and you don't often see too many articles in fancy food magazines about it, but this was my lucky day! Bon Appetit ran a story on chef Rene Redzepi and his way of pot-roasting celery root. I usually roast mine, mash them, or make chips with truffle salt on them, but this way is easy (no peeling!) and delicious.
Pot-Roasted Celery Root (modified from Bon Appetit)
4 small celery roots (trimmed with a little of the greens attached)
1/2 cup good butter
12 springs fresh thyme
6 sprigs fresh rosemary
6 sprigs fresh sage
1 tbs coffee beans
2 cups coconut milk
Heat a couple tbs of olive oil in a large dutch oven. Add celery roots and cook, turning until golden on all sides. Add butter and a pinch of salt. When butter melts and foams, add all the herbs, coffee beans, and 1 cup coconut milk. Cover and simmer on low about an hour (add water if it looks like it's getting dry) until celery roots are tender.
Discard herbs and coffee beans and discard. Remove celery root and slice in half to plate. In the same pan, add additional cup of coconut milk and simmer until sauce is reduced by about 25%. Add lemon juice and a pinch of salt, then spoon sauce over celery roots.